Steamed Pork Patty with Preserved Mustard Greens

Rinse 80g preserved mustard greens thoroughly under running water, then soak in fresh water for at least 30 minutes to remove excess salt. Squeeze the preserved mustard greens dry and finely chop them.

In a large mixing bowl, combine 400g ground pork, chopped preserved mustard greens, 15g light soy sauce, 10g Shaoxing wine, 1g white pepper, 5g sesame oil, 10g cornstarch, 5g sugar, 30g water, and 10g minced ginger.

Mix the ingredients vigorously in one direction for 3-5 minutes until the mixture becomes sticky and well-emulsified. This technique helps create a tender and cohesive patty.